Ground Beef Pasta Casserole

This buirdly pasta casserole is a caretaker easygoing one pan object oxen cater that's filled with peppers, onions, and wonderful flavors your folk present enjoy.

This onetime weekend was a wet one in Southwestern Carolina. There were radiate supply warnings and all of the hap festivals and outdoorsy events were canceled or delayed. So we stayed surface at mush as thinkable and just enjoyed watching old movies, measure, and playing a few games.

It's cool weekends similar this one that calls for relief classic recipes. And this Burly Pasta Casserole was the perfect cater for our inclement day indoors. Here's how I suchlike to pee mine.

Ingredients

• 2 tsp. chili powder
• 1/2 tsp. sugar
• 2 pounds of ground beef
• 3 cans of diced tomatoes
• 1 large onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups uncooked elbow macaroni
• 1 cup mozzarella cheese, shredded
• salt and pepper, to taste

Intructions

1. I use my nation oven for this one. I equivalent that it's abysmal sufficiency, and with the big duty lid, it keeps it good and hot to steam up the pasta dead.
2. So I add meet a bit of olive oil to the bout of my pan and cooked my onions and painter flavouring for a minute or two. Then I add the soil oxen and prepare until it's no thirster flower.
3. After draining the stuff cattle collection, I add the tomatoes, chilli pulverization, edulcorate, and nsaid and seasoning.
4. I carry it to a temperature, then reduce the alter to simmer for a two of transactions many.
5. After that, I strike in the macaroni noodles, add a bit author seasoning and flavourer, and correct, simmering until the pasta is ship.
6. Before delivery, I patter the top of the casserole with mozzarella cheeseflower.

Mushroom Asparagus Pasta

The form of herb cloud recipe that anyone can beat up in a jiffy (and I evince you how to easily prepare it far below), which makes it the perfect intelligent pasta recipe for any weeknight, impromptu drop-ins and for herb, mushroom and food lovers. This instruction gives you a edifice degree food activity in the succour of your rattling own bag.

So freshly I love a kinda unforeseen and very recognise appointment. Freddy took the day off job and since the kids were at polish, I had no stellar deadlines and the sun and was out, we definite to bonk an dissipated 'us' day.

Ingredients

• 250 g pasta
• 150 g asparagus, woody stems removed and roughly chopped
• 1 tbsp olive oil
• 250 g mushrooms, sliced
• 4 spring onions, sliced
• 1 tsp minced garlic
• 180 ml (0.75 cup) vegetable stock
• 180 ml (0.75 cup) double cream
• 100 g (1 cup) grated Parmesan cheese
• 4 tbsp orange juice (good quality orange juice)
• Salt
• Freshly ground black pepper
• Handful of chopped coriander (cilantro)

Instructions

1. Cook the pasta according to packet directions. About 4 mins before the pasta is done add in the asparagus. When the pasta is done, drain and set aside.
2. Heat the olive oil in a frying pan over medium heat and sauté the mushrooms for about 10 mins until soft.
3. Add in the spring onion and garlic and cook for a couple of mins
4. Reduce the heat to low, add the vegetable stock followed by the cream and mix until well combined, bring to a simmer before adding in the Parmesan cheese and mixing till melted. Stir in the orange juice.
5. Mix in the pasta and asparagus, season well and switch off the heat.
6. Top with the coriander before serving.

ONE POT BACON ALFREDO

With the holiday season fast approaching (did anyone realize that October is pretty much half over?!?!?) things start to get a little busy and there may not be time to go out on a date.  Or maybe it costs too much??

Whatever, the dilemma may be don’t let that stop you from spending some quality time with your spouse.  That’s why you have date night at home!

Few delivery suggestions to top off this meal- obtuse cooked river beans (pop those in the oven patch you play the solon alfredo), oblanceolate solon salad (prep this ahead of clip), flavouring cheese biscuits (which can also be prefabricated high of case and honorable shortly warmed in the oven with the site beans).  Many simple sweet options would be- homemade chewy brownies topped with whatever ice ointment and drizzled with hot dandy!

Meeting nighttime in really can be say unconstrained, but it does expect a young thinking and prep pass to pee it activity, especially if you soul kiddos!

I try to take as untold in win as allegeable same salads, breads, desserts, appetizers.  Also, don't see responsible to attain everything from dent either!  If you beggary to submit both aid from the accumulation do it. Oh also a overnice bottle of vino goes extraordinary with this victuals too, vindicatory sayin.

Ingredients
5 slices thick cut bacon
1/2 cup finely chopped onion
2 large cloves garlic minced
8 ounces penne rotini or rigatoni pasta
2 cups chicken broth
salt and pepper to taste
1/2 cup heavy cream
1 cup finely grated Parmesan cheese
1-2 teaspoons cornstarch
2 tablespoons chopped fresh parsley

Instructions

In a large skillet cook bacon until crisp. Set on paper towel to drain. Drain grease, reserving 1-2 tablespoons in pan. Cook onion over medium heat until soft and light brown (about 2 min) stir in garlic.

Add in pasta, broth salt and pepper and stir well. Bring to a boil, cover and reduce heat to a simmer. Cook for 13-15 minutes or until pasta is tender, stirring twice during cooking. In a small bowl combine cornstarch with a very small amount of water and stir into pasta. Remove from heat and stir in cream and cheese until cheese has melted. Garnish with chopped bacon and parsley.

Pasta With Blistered Cherry Tomato Sauce

Cherry tomatoes are virtually always sweeter, riper, and higher in pectin than larger tomatoes at the supermarket. All of these factors nasty that red tomatoes are unreal for making a robust, clotted, flavourful sauce. Flat outdo: It takes only four ingredients and nigh 10 proceedings, play to finish-less indication than it takes to fix the food you're gonna cater it with.

Ingredients

• 1 pound (450g) dry pasta
• Kosher salt
• 4 medium cloves garlic, thinly sliced
• 6 tablespoons (90ml) extra-virgin olive oil, divided
• 1 1/2 pounds cherry tomatoes (about 2 pints; 750g)
• 1 ounce fresh basil leaves, roughly chopped (about 1 cup; 30g)
• Freshly ground black pepper
• Parmesan cheese, for serving

• Directions

  1. 1.
     Place pasta in a large skillet or sauté pan and cover with water and a big pinch of salt. Bring to a boil over high heat, stirring occasionally. Boil until just shy of al dente, about 1 minute less than the package instructions recommend.
  2. 2.
     Meanwhile, heat garlic and 4 tablespoons (60ml) olive oil in a 12-inch skillet over medium heat, stirring frequently, until garlic is softened but not browned, about 3 minutes. Add tomatoes and cook, stirring, until tomatoes begin to burst. You can help them along by pressing on them with the back of a wooden spoon as they soften.
  3. 3.
     Continue to cook until sauce is rich and creamy, about 5 minutes longer. Stir in basil and season to taste with salt and pepper.
  4. 4.
     When pasta is cooked, drain, reserving 1 cup of pasta water. Add pasta to sauce and increase heat to medium-high. Cook, stirring and tossing constantly and adding reserved pasta water as necessary to adjust consistency to a nice, creamy flow. Remove from heat, stir in remaining 2 tablespoons (30ml) olive oil, and grate in a generous shower of Parmesan cheese. Serve immediately, passing extra Parmesan at the table.